Bengalis have an infinite love for all things Fish. This must be due to their proximity to the ocean aka Bay of Bengal, where seafood is plenty and fresh. Bengalis prepare their fish in innumerable ways – steamed or braised, stewed with greens or other vegetables and with sauces that are mustard based or thickened with poppy seeds. The use of mustard seeds and mustard oil is very typical of Bengali cooking and so is fresh ground mustard paste.

The use of spices for both fish and vegetable dishes is quite extensive and includes many combinations not found in other parts of India. Panch Phoron, a term used to refer to the five essential spices, namely mustard, fenugreek seed, cumin seed, aniseed, and black cumin seed, is a characteristic spice-mix that is fried and added at the start or finish of cooking, giving the dish a special flavor.

Bengalis are also famous for their distinctive sweetmeats made from milk products, including Rôshogolla, Chômchôm, and several kinds of Pedas (milk fudge). All of India clamors for Bengali sweets. And if you’re in Bengal, roshogollas are a must try.

In short, Bengali food is an impeccable amalgam of sweet and spicy flavors that feels like a dance in your mouth.

Saffron Valley gives you a ticket to experience and delve into the origins of this truly delectable cuisine only this Friday at the yummy price of $9.99pp.